recipe

The Ultimate Arroz con Pollo

Name: The Ultimate Arroz con Pollo
Ingredients: Chicken Drumsticks, Chicken Thighs, Olive Oil, Salt, Pepper, Bell Pepper, Poblano Pepper, Garlic, Tomatoes, Long Grain Rice, Bay Leaf, Chicken Stock, Peas, Cilantro Sprigs

This Arroz con Pollo recipe is the ultimate dish for the dinner table. Savory, smokey, and spicy taste that is sure to please.

Prep Time 10 mins

Cook Time 35 mins

servings 6

Ingredients

3 Foster Farms Free Range Chicken Drumsticks
3 Free Range Boneless Skinless Chicken Thigh Fillets
1 tbsp olive oil
-- | salt and pepper to taste
¼ cup red bell pepper, finely diced
¼ cup green bell pepper, finely diced
¼ cup poblano pepper, finely diced
½ cup onion, finely diced
½ cup smoked bacon, medium dice (optional)
3 garlic cloves, finely diced
1 cup stewed tomatoes, diced
1 cup long-grain rice
1 bay leaf
pinch | saffron
2 cups low-sodium chicken stock
1/3 cup peas
¼ cup chopped cilantro sprigs (optional)

Directions

1. Heat a large sauté pan over high heat until it begins to smoke. Drizzle olive oil on bottom of pan. Season the chicken with salt and pepper and sear 4 minutes on each side. Once seared, take the chicken out and let it rest.

2. To make the sofrito, reduce heat to medium and add peppers, poblano, onion, and bacon (if desired) to the sauté pan and cook until onion is translucent. Add garlic and stewed tomatoes and continue cooking for 2 or 3 more minutes.

3. Return the chicken to the pan containing the sofrito, and add the rice, bay leaf, and saffron. Add the chicken stock, bring to a boil, and then reduce the heat to low and simmer, covered, for 20 to 35 minutes, until the chicken is done and the rice is tender. The internal temperature of the center of the thickest piece of chicken must reach at least 165°F. Always use a meat thermometer to determine the temperature.

4. Once the chicken is fully cooked, stir in the peas and cilantro. Remove chicken mixture from heat and let it rest uncovered for 5 minutes before serving.